INGREDIENTS
Cookie Dough Layer
165 g natural peanut butter (without oils, sugars or salt)
80 g coconut oil (melted)
60 g maple syrup
2 teaspoons vanilla flavouring
A pinch of salt
105 g almond flour
120 g finely ground almond or rice flour
120 g vegan chocolate drops (or chopped vegan dark chocolate)
Cocoa Date Layer
150 g roasted walnuts or nuts, optionally
12 dates
3 dcl hot water
2 tablespoons cocoa powder
A pinch of salt
25 g maple syrup
75 g Plana Plus vegetable rice drink (+ more if necessary)
2 teaspoons vanilla flavouring
DIRECTIONS
Prepare the Cookie Dough Layer. In a large bowl, mix the peanut butter, oil, maple syrup, vanilla flavouring and salt. Stir until a smooth mixture is formed.
Add the almond and rice flour and mix well to form a uniform mixture. The mixture will be very dense and compact.
Add the vegan chocolate drops or chopped chocolate and mix. Taste and add more maple syrup if desired.
Lightly grease a baking tray with a diameter of 18cm x 18cm and line it with baking paper - if the baking tray is oiled, keep the baking paper still while smoothing such a thick, compact mixture.
Put the Cookie Dough or mixture in the baking pan and smooth it with a spoon or the flat bottom of a glass.
Put it in the freezer while preparing the cocoa layer.
In a larger bowl, soak the dates in 3 dcl of boiling water and let them stand for at least 15 minutes. Then strain them through a sieve and leave them - no need to squeeze them with your hands.
Toast the selected nuts in a small pan over a medium heat (no fat!). Toast until the nuts are slightly browned and coloured, further enhancing their aroma and flavour. Cook until the edges are slightly burnt. Remove, place in a small bowl and allow to cool.
Into the bowl of a chopper or blender, add the chilled roasted nuts, cocoa powder, salt, maple syrup, rice drink, drained dates and vanilla flavouring.
Blend everything together until it is a uniform, smooth paste. If necessary, if the mixture is too thick and does not settle into a smooth cream, add another tablespoon of rice drink.
Spread the cocoa date cream over the cooled Cookie Dough layer. Put everything together in the freezer for at least 30 minutes or until the cream hardens on top and makes it easier to cut into cubes.
When the cream has hardened, cut everything into cubes and leave at room temperature for 5 minutes for the cubes to warm up a bit. Store in a refrigerator or freezer in a sealed container.
Batter:
60 g oatmeal (gluten-free - you can also use ground oatmeal)
3/4 teaspoon baking powder
A pinch of salt
60 g Plana vegetable oat drink
20 g maple syrup (or another liquid sweetener of your choice)
1 teaspoon vanilla flavouring
15 g natural peanut butter (without added oils, salt or sugars)
Additional Ingredients:
Peanut butter
Maple syrup
Chopped nuts
Directions:
In a large cup that can be heated in the microwave, mix the oat flour or ground oat flakes, baking powder and salt.
Add the vegetable drink, maple syrup and vanilla flavouring and stir briefly until it forms a smooth, dense mixture. Add the peanut butter and mix until uniform.
Place in a microwave and bake for 1 minute 40 seconds at 600 W.
If desired, add a teaspoon of peanut butter, a hint of maple syrup and chopped nuts to the baked “mug cake”.
Serve immediately.
Batter:
225 g Plana vegetable rice drink
1 teaspoon vinegar
290 g gluten-free flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 tablespoons poppy seeds
125 g erythritol (or a sweetener of your choice)
60 g vegetable oil
Squeezed juice and grated zest of two lemons
1 teaspoon vanilla flavouring
Topping or Glaze:
3-4 tablespoons erythritol powder (or a sweetener of choice)
1 teaspoon lemon juice
1 tablespoon Plana vegetable rice drink
Directions:
Heat the oven to 190 degrees.
Mix the vegetable rice drink and vinegar in a small bowl. Allow to stand for 5 minutes while preparing the dry ingredients.
In a larger container, mix the flour, baking powder, baking soda and poppy seeds.
Mix the erythritol, oil, lemon juice and grated zest and vanilla flavouring in a separate container. Stir and add the mixture of milk and vinegar. Mix well until uniform.
Add the wet ingredients to the dry ones and mix well using an iron whipping blade to form a smooth and lump-free mixture.
Spread the mixture evenly in a muffin tray lined with baking sheets and fill it almost to the top. You can use an ice cream ladle, filling about 3/4 of it in each case.
Put the baking tray in the oven and bake for 16 minutes or more, until an inserted toothpick does not have raw dough on it.
Meanwhile, prepare the topping.
Mix 3 tablespoons of erythritol powder in a smaller cup. Add the lemon juice and vegetable drink. Stir and, if necessary, if the topping or glaze is too liquid, add another tablespoon of erythritol powder.
Take the baked muffins out of the oven and leave them in the tray until they have cooled down completely. To keep the crust soft, you can cover the baking tray with a piece of foil during cooling.
Pour the prepared topping over the cooled muffins, decorate if desired and serve. Store in a sealed container.
